Scotch Egg in Smoked Salmon with Baby Spinach

For the Scotch Egg in Smoked Salmon with Baby Spinach, first boil 8 eggs for 6 minutes until waxy soft. Rinse with cold water and peel. Pat dry with some kitchen paper.

Dice salmon and puree with a hand blender. Finely chop the dill. Mix salmon with remaining two eggs, dill and 100 g breadcrumbs and season with salt and pepper. Form into a roll and cut into 8 slices.

Flatten one slice of salmon mixture on a floured work surface, fold a boiled egg into it, and shape into egg shapes. Do the same with the remaining eggs.

Then roll in the remaining 30 g breadcrumbs and deep-fry in hot oil at 175 °C for 1 ½-2 minutes until golden.

For the dressing, mix maple syrup, Dijon mustard, white wine vinegar and olive oil well and season with salt and pepper. Marinate baby spinach with it and arrange on plates or in bowls.

Halve Scotch Egg in smoked salmon with baby spinach, place on salad and sprinkle with sprouts.

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